Flourless chocolate cake

Heat the oven to 350. Fill a medium pot with an inch and a half of water and bring to a simmer over medium heat.

Chop the chocolate into small pieces and put it in a medium bowl with the cubed butter.

Set the bowl over the simmering water without touching it and stir occasionally until melted and smooth.

Spray an 8-inch round pan and line the bottom with a parchment round.

Take the bowl off the heat; sift in the cocoa powder, add the sugar, espresso powder and salt, and whisk to combine.

Whisk in the eggs one at a time, gently, to avoid air bubbles that expand and crack the cake.

Pour into the prepared pan and knock out air bubbles.

Bake at 350 for 18 to 22 minutes, until the edge is set and the centre slightly gooey.

Cool a few minutes, run a knife around the edge, invert onto a wire rack and remove the paper.

When cool, transfer to a serving plate, dust lightly with cocoa powder and top with raspberries.